• Heat oven to 350°. Pat pork dry and sprinkle all over with 1/4 tsp each salt and pepper.

  • In a medium oven-safe stainless skillet, heat oil over medium. Add pork and brown on all sides, about 2 minutes per side. Transfer skillet to oven and roast pork 8 minutes.

  • Meanwhile, in a small saucepan, heat jam, garlic, 2 tbsp water and 1/4 tsp salt over medium until jam is melted, about 2 minutes. Toss cabbage with carrots, basil and 2/3 of scallions.

  • Remove pork from oven and pour apricot glaze over top. Broil 3 minutes, until temperature reaches 140°, for medium-rare. Rest on a cutting board 5 minutes (temp will rise to 145°).

  • To drippings in skillet, add vinegar, 1/2 tsp salt and 1/4 tsp pepper; whisk to combine. Pour warm dressing over cabbage mixture and toss to coat well. Divide slaw among 4 plates. Slice pork and place on top of slaw; sprinkle with almonds and remaining scallions. Serve with rice.


Give brown rice a spring makeover by adding more basil, scallions and almonds as well as chopped dried apricots. Toss with 1 tbsp olive oil and salt to taste.

Nutrition Facts

448 calories; 13 g total fat; 3 g saturated fat; 705 mg sodium. 55 g carbohydrates; 6 g fiber; 17 g sugar; 29 g protein;